Facts about Figs
read time: 2 mins
One of the oldest cultivated fruits in the world!
The fig (Ficus carica) is one of the oldest cultivated fruits in the world, dating back at least 5,000-6,000 years.
Native to the Middle East and Mediterranean region, figs spread widely with ancient trade. They were prized by Greeks, Egyptians and Romans.
Ancient Greeks considered figs sacred, associating them with fertility and abundance.
The rugged, arid Mani environment suits figs perfectly. Locals traditionally sun-dried figs after harvest, sometimes splitting them open and sprinkling them with sesame seeds or pairing them with almonds. Dried figs in particular are an important part of Maniot households, often stored for the winter
Culinary uses
Figs are very versatile:
Fresh figs: eaten raw, sliced into salads, paired with cheese, nuts or honey
Dried figs: Used in breads, cakes, bars and preserved in wine or honey. A traditional winter food.
Conserves: fig jams, pastes and syrups are tradition in Greece and acrssothe mediterranean
Savoury dishes: Figs add sweetness to pork, lamb, poultry or cured meats
Drinks: fig leaves can infuse milk or cream with a subtle coconut-vanilla flavour
Health and Nutritional Values
Figs are as nutritious as they are delicious:
Rich in fibre: supporting digestion and gut health
High in natural sugars: a quick source of energy
Micronutrients: a good source of potassium, calcium, magnesium, iron and vitamin B6
Antioxidants: phenolic compounds help combat oxidative stress
Medicinal values
In Mani and much of Greece, figs weren’t just food – they were home remedies passed down through generations:
Digestive aid: high fibre content helps with constipation
Soothing properties: Boiled fig leaves or fig syrups were used for sore throats and coughs
Diabetes management: fig leaf extracts (still studied today) may help regulate blood sugar
Skin treatments: poultices of fig leaves were once applied to warts and other skin issues.
Ancient Greeks used figs as a staple food and medicine, often for stamina. In folk remedies
Harvesting figs
Figs are harvested by hand when they are fully ripe. A ripe fig feels soft but not mushy and may droop on the branch.
They are best harvested early morning, as figs are delicate and bruise easily
Trees usually bear 2 crops:
- Breba crop in early summer (on last years shoots)
- Main crop in late summer / early Autumn (on current years shoots)
Figs and Wasps: A tiny teamwork tale
- The fig flower is hidden inside the fruit – unlike most fruits, what we eat as a fig is actually a hollow structure full of tiny flowers inside
- Enter the fig wasp – a tiny female wasp lays her eggs inside some of the flowers
- Pollination happens – as the wasp moves around inside, she spreads pollen from one to the other, fertilising the flowers which allows the fig to produce seeds
- New wasps emerge – inside the fig the wasp larvae grow, then adult male wasps mate with females who leave the fig to start the cycle again. The males stay inside and eventually die.
- It’s a mutual benefit – the fig tree gets pollinated and the wasp gets a safe place to reproduce
Most figs are safe, sweet, fully edible and won’t contain any wasps !
Many wild and cultivated figs here are parthenocarpic – meaning they develop fruit without pollination. Also, as the fruit ripens the wasp is usually gone or fully broken down.
Signs of wasps inside? – overly small, hard or oddly shaped figs sometimes indicates a wasp filled fig that didn’t develop properly.
As a precaution, always wash figs before eating. If you do see a tiny wasp inside, it’s harmless to humans – it’s usually dead and digested by the fig’s own enzymes.
Fun facts
- Figs are technically inverted flowers, not fruits – the seeds inside are the actual fruits !
- They were one of the first plants cultivated by humans, over 11,000 years ago
- Ancient Olympians ate figs as an energy food before competitions
- There are over 700 varieties of figs worldwide ranging from green to purple to black
- Some wild figs rely on tiny wasps for pollination in a unique mutual symbiosis
Easy recipes with Figs
Figs baked with goats cheese (and thyme/sage/honey/walnuts)
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 2
Ingredients
8 fresh figs
100g goats cheese (soft or softened)
1-2 sprigs thyme
2 tbsp honey
Olive oil for drizzling
Optional: handful of chopped walnuts or pecans, lightly toasted.
Salt and pepper to taste
Method
Preheat the oven at 200C
Prepare the figs. Cut off the stems and make an X cut in the top of each fig, half way through. Gently open the X like a flower. Place them upright on a baking sheet or in a small baking dish, lined with parchment paper.
Fill. Gently stuff a teaspoon or so of goats cheese in each fig. Season and garnish. Sprinkle with thyme leaves, a little salt and pepper. Drizzle: Add honey and a touch of olive oil over the top. Bake: Cook for 10-12 minutes, until softened and the cheese is slightly golden. Serve: Scatter over toasted nuts. Serve warm or cold with a glass of wine !
Fresh fig chutney
Preparation time: 10 minutes
Cooking time: 1 hour
Serves 15
Ingredients
100g light brown sugar (although I’ve made it with white)
120ml apple cider vinegar
300g fresh figs – chopped
1 apple – peeled, cored and diced
1 onion – finely chopped
50g sultanas (optional)
1 tsp flaky sea salt
Method
Put all ingredients in a pan and bring to a gentle simmer for 1 hour, uncovered, stirring occasionally until it gets sticky and jammy. Spoon into a clean Kilner jar. That’s it !
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